For the Pickled Turnips:
Mix all ingredients except the turnips and bring to boil. Remove from heat and strain. Let cool then add turnips and refrigerate overnight. Remove turnips and return to refrigerator. Set aside the pickling liquid for the Saffron-Turnip Vinaigrette.

For theSaffron-Turnip Vinaigrette:
Mix all ingredients until well combined.

For the Foie Gras Torchon:
Season foie gras with salt, sugar, and nutmeg. Marinate in cognac and port for 2 hours. Seal in a vacuum pack bag and poach at 143°F until internal temperature reaches 135°F. Roll into a log shape and refrigerate. Slice thinly with a warm knife just before serving.

To Assemble and Serve:
Cut turnips into ⅛-inch rounds and use a ½-inch ring mold to cut out rounds. Blanch rounds in boiling water then remove and shock in ice water. Toss turnip rounds, apples, and soybeans in Saffron-Turnip Vinaigrette. Create open ravioli by placing soybeans, apples, radishes, and celery between turnips rounds. Drizzle more vinaigrette over top and garnish with turnips and foie gras slices.